Blueberry Lemon Cheesecake (Printable Version)
# What You'll Need:
→ Graham Cracker Crust
01 -
150 g unsalted butter, melted
02 -
67 g granulated sugar
03 -
320 g graham cracker crumbs
→ Lemon Cheesecake Filling
04 -
2 tablespoons lemon zest
05 -
3 tablespoons freshly squeezed lemon juice
06 -
1 teaspoon vanilla extract
07 -
3 large eggs, at room temperature, whisked
08 -
250 g granulated sugar
09 -
680 g cream cheese, at room temperature
→ Blueberry Sauce
10 -
1 tablespoon cornstarch
11 -
1 tablespoon freshly squeezed lemon juice
12 -
2 tablespoons water
13 -
16 g granulated sugar
14 -
190 g fresh blueberries, divided
# How to Make It:
01 -
Turn your oven on to 175°C. Spray a 23 cm springform pan with cooking spray, then pop in a piece of parchment on the bottom. Give it one more spritz and set it aside.
02 -
Stir the cracker crumbs, sugar, and that warm, melted butter in a bowl until they feel like wet sand. Push the mixture into the bottom and a bit up the sides of your pan. Press down firmly.
03 -
Toss the crust in the oven for around 12 minutes. Once it's done, let it cool for a bit.
04 -
Grab a big bowl and mix your cream cheese with the sugar on medium till it's creamy and lump-free. Add eggs slowly while mixing gently, then toss in lemon juice, zest, and vanilla. Stir till it looks smooth.
05 -
Scoop half the lemon filling onto the cooled base and spread it out smoothly.
06 -
Put 125 g blueberries, sugar, cornstarch, water, and lemon juice into a small pot. Keep stirring over medium until berries pop. Add the leftover blueberries and let it simmer so it thickens up. Take off the heat and let cool just a bit.
07 -
Drop half the blueberry mixture over the lemon base and swirl it with a toothpick. Add the rest of the creamy mixture on top, then swirl in remaining blueberry sauce for cool swirly look.
08 -
Set your pan on a big sheet of foil. Wrap it up the sides to block any leaks when baking.
09 -
Put your wrapped pan in a big roasting dish, then pour hot water in until it comes halfway up the pan's sides. Bake for about 60 to 70 minutes. The middle should jiggle a bit but look set.
10 -
Take the roasting pan out. Let the water sit a minute, then lift out the cheesecake pan. Cool on a wire rack. Once it's not hot, chill it in your fridge at least 4 hours or overnight before taking it out and digging in.
# Additional Tips:
01 -
Let your eggs and cream cheese warm up to room temp so they blend like a dream.
02 -
Leaving the cake in the fridge to chill for a while makes the texture and taste way better.